Study on Microwave-assisted Extraction of Vitamin E from Wheat Germ and Neural Network Model

Abstract

Abstract: A microwave-assisted extraction (MAE) method was presented for the extraction of vitamin E from wheat germ. Various experimental conditions, such as solvent concentration, MAE time, liquid/solid ratio, pre-leaching time before MAE were investigated to optimize the extraction. The yield of extracted compounds obtained by microwave irradiation was com- pared with that obtained by the traditional extraction. It showed that when the conditions were: wheat germ 5g, liquid/solid 6: 1(V/W), MAE power 468W, MAE time 2min and ethanol concentration 50%. The extraction rate was 16.65mg/100g higher than conventional methods. From the points of extraction time and the extraction rate, MAE was more effective than the conventional extraction methods studied. It showed that MAE of vitamin E from wheat germ was a promising measure for further utilization of agricultural products. The neutral network model was completed about microwave-assisted extraction of vitamin E from wheat germ and really doing fine.

Key words: microwave-assisted, extraction, vitamin E, wheat germ, BP neutral network

JIANG Shao-Tong, SHAO Ping, ZHAO Yan-Yan. Study on Microwave-assisted Extraction of Vitamin E from Wheat Germ and Neural Network Model[J]. FOOD SCIENCE, 2005, 26(2): 25-28.

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Study on Microwave-assisted Extraction of Vitamin E from Wheat Germ and Neural Network Model

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